Quick Roasted Chicken Parm Meatball Patties are a marriage of a classic Italian favorite and good old American burgers; Rachael layers oven-roasted chicken patties on Italian rolls with sauce and cheese and pairs the sandwich with her Salami Salad.
Rachael Ray is fired up for a smokin' taco night with Mezcal Shrimp Tacos; Mezcal, fire-roasted tomatoes, paprika and chipotle in adobo bring smoky heat to counter a cool crema and juicy shrimp.
Rachael Ray skips the fuss of making a traditional chicken pot pie by whipping up her easy, stove-top version in half the time; she tops the filling with golden, buttery pieces of puff pastry for a fast and pretty finish to this bowl of comfort.
Featuring Rachael Ray's zucchini PepperNOni pan pizza that has a secret, it's not real meat. The crispy, homemade pizza packs a lot of flavor, though, thanks to smoked paprika, red pepper flakes and a drizzle of hot honey.
Rachael Ray makes her favorite pizza at home in a cast iron skillet; spicy sausage, chili flakes and honey liven up her sausage pizza, and her fennel and olive salad is a bright, refreshing complement to the hot and cheesy pizza.
Rachael Ray's spin on the classic meat-and-potatoes dinner will have friends and family staying in on steak night. She makes sliced steak with rosemary, meaty mushrooms with marsala, and crispy waffle fries with gorgonzola sauce.
A Korean-inspired batter and slaw shakes up the traditional fried chicken game; vodka and cornstarch in the batter are the secret to light and crispy skin on Korean Fried Chicken; Kimchi Slaw with gochujang puts a new spin on a traditional slaw.
Rachael Ray proves that it pays to perfect the classics with this Shrimp Pasta and Vodka Sauce; her easy vodka sauce is both simple and sumptuous, and adding shrimp elevates it to a great date night meal.
Rachel prepares burritos that include many delicious breakfast foods wrapped up in one tortilla; she layers eggs with refried beans, pico de gallo and cheese, plus tater tots with taco spice instead of plain hash browns.
Rachael Ray reinvents the everyday pork cutlet with her thin and crispy fried pork tonkatsu with shiso and Savoy, topped with a sweet and tangy sauce.
Rachael Ray makes her husband John's favorite sandwich, the Cusimano Special -- a beef au jus with an Italian twist, adding provolone sauce, roasted peppers and pickled peppers; it is so beloved that they call it "'Da Cuz" for short.
The secret to Rachael Ray's Portobello Cheese-Steak Fries is that there's no steak; instead of sliced beef, she packs portobello mushrooms with flavor and layers them on fries with cheese sauce for a meat-free win.
Rachael Ray makes Shaksouka, which is easier to make than it is to say; the savory Middle Eastern dish of tomatoes and eggs is typically served for breakfast, but the combination of spices, jalapeno and chipotle make it a hearty meal any time of day.
Rachael Ray shows that breakfast for dinner doesn't have to mean pancakes and scrambled eggs; she whips up crave-worthy Chilaquiles with a rich, red chile sauce made with Guajillo peppers for a satisfying kick.
Rachael Ray's deviled chicken Francese gets its devilish flavor from a mixture of spicy Calabrian chile paste, tangy Dijon mustard and sharp pecorino Romano cheese; she serves charred bread and arugula on the side to make sure no sauce is wasted.
Rachael takes on the classic burger-and-fries combo and gives it a south-of-the-border twist; the secret to her flavorful Mexi-Mac Burgers and waffle fries with taco sauce is the mix of chorizo sausage and ground beef.
Big lumps of crabmeat are the secret to Rachael Ray's twist on pasta carbonara; crab, celery, lemon and sherry create a bright flavor that balances rich, creamy egg yolks, fatty pancetta and sharp cheese in her carbonara with crab.
The great thing about Rachael Ray's 3-Salad Chef's Salad Plate is that there's no need to pick a favorite, because each of the salads has a unique flavor; it contains sour cream and horseradish, cayenne and pickle relish, and mustard and capers.
Rachael throws together a quick salt and pepper shrimp appetizer; her 3-cup chicken with rice is a riff on the 3-cup meals that everyone is trying, proving that there are as many recipes out there as there are cooks that make it.
Rachael turns up the flavor on a steakhouse staple with her Sichuan steak au poivre with scallion mashed potatoes, which uses both Sichuan and traditional black peppercorns; her side of creamy mashed potatoes rounds out the steakhouse-inspired meal.
Rachael prepares her recipe, Chicken Curry in a Hurry with Basmati; she seizes the opportunity to experiment with curry flavor by making her own spice blend instead of using a store-bought one.
Rachael Ray's Barbecue Chicken Pan Pizza is a mix of salty, sweet, tangy and sharp; she bakes the pizza dough in cast iron until it's crispy and tops it with barbecue chicken, mozzarella and cheddar cheese and finishes it off with a drizzle of honey.
Rachael Ray thinks outside the box with this soup and salad combination; the garnish is a game-changer in her tomato soup with cheddar dill popcorn and her Reuben salad of iceberg lettuce is topped with all the fixings of the classic deli sandwich.
Rachael believes that salads shouldn't be limited to small bowls and sidelines, so she makes a huge Buffalo Chicken and Blue Ranch Statement Salad that's perfect for a dinner party or a big game night.
For fans of Indian takeout or home cooks looking for a recipe, Rachael's beef pepper fry with Indian-style pepper steak will become a favorite; the secret to its Indian-style flavor is a mixture of warm, earthy spices with bright vegetables.
Rachael Ray's roasted meatballs with garlic bread taste just like Grandma used to make, but they come together in just 30 minutes; Rachael adds crusty, buttery garlic bread for an unbeatable home-cooked meal.
Rachael Ray chooses two ingredients to star in her quick pasta dish, spaghetti with bacon and chard; smoky bacon flavors a sharp pecorino cheese sauce that coats swirls of spaghetti and earthy greens, making this dish a decadent way to eat veggies.
Rachael's dish is a spicy change from the everyday; ground chicken and smashed chickpeas are loaded with jalapeno, spices and a hefty kick of sriracha; Rachael adds cool, creamy yogurt and zesty lime to complement the heat of this hearty dish.
In only 30 minutes, Rachael Ray makes her recipe of shawarma burgers with tahini-yogurt sauce to rival any Mediterranean restaurant; her lamb patty is sandwiched with yogurt sauce and a mixture of toppings and fresh herbs.
Rachael Ray gives comfort food a kick with her BGT: Bacon, Guacamole and Tomato with Chips and Chorizo Jalapeño Poppers; the jalapeños stuffed with cheese and chorizo contrast with cool, smoky guacamole packed with crispy bacon and citrus-y tomato.
Rachael tosses tilapia in a blend of spices, lightly fries it up and layers it with fresh pico de gallo; hints of jalapeño throughout this meal create a powerful fusion of flavors.
Rachael Ray makes dijon-tarragon chicken, mashed potatoes with brie or camembert and rainbow chard with bacon and leeks.
Rachael Ray's gourmet meal starts with bruschetta with ricotta and walnuts as well as a refreshing escarole salad with fennel; she saves room for the starring dish, sweet and spicy beef and sausage ragu with fusilli.
The secret to Rachael Ray's Japanese-style skewers is the thick, sweet and savory sauce; she makes Chicken Yakitori, White Rice and Green Beans with Tofu and Sesame Sauce for a fast meal that pleases all ages.
Rachael Ray makes a quick and easy fish recipe; her crispy, golden, battered fishwiches pair perfectly with creamy yogurt tartar sauce.
Rachael Ray's French dip cheeseburgers on brioche rolls use the elements of French onion soup to take a cheeseburger to the next level.
Rachael Ray's spin on the classic meat-and-potatoes dinner; she makes Sliced Steak with Rosemary, Meaty Mushrooms with Marsala and crispy Waffle Fries with Gorgonzola Sauce.
Rachael Ray's zucchini pepperoni pan pizza has a secret; the crispy, homemade pizza packs a lot of flavor, though, thanks to smoked paprika, red pepper flakes and a drizzle of hot honey; Rachael pairs her pizza with vegetable antipasti salad.
The divine combination of flavors in Rachael Ray's crazy szechuan beef and messy corn with shishito packs a punch with every bite; the secret to this favorite is the ground szechuan peppercorns blended with turmeric and sweet rice wine vinegar.
Steakhouse shepherd's pie; tomato and shrimp salad with horseradish dressing.
Chili suizas bake.
One-pot cocido.
Mashed sweet-n-bitter potatoes; supper stuffing with cider gravy; smoky greens with cranberries.
Meals that are inexpensive and healthy; sweet 'n' "saur" cabbage soup; grilled cheese.
Eggplant stew with honey and golden raisin polenta.
Rachael's favorite ingredients take center stage.
Shallotta flavor spaghetti; sausage and broccoli rabe.
Uptown pork chops and applesauce; roast pork tenderloins with escalloped apples; sauteed mini vegetable medley; cheesy potato and sharp cheddar hash.
French white Burgundy chicken and egg noodles; peach melba sauce and ice cream.
Green potato salad; open wide tur-chicken burgers.
Pasta toss; romaine salad with roasted red pepper vinaigrette.